JPH0223839A - Production of processed grain for directly binding grains in granular state - Google Patents

Abstract

PURPOSE:To integrally and stably bind grains in a granular state and efficiently mass-produce processed grains by once cooling pregelatinized grains, then mixing the cooled grains with a binder, rolling the resultant grains, further pregelatinzing the rolled grains, subjecting the pregelatinized grains to drying and finish processing. CONSTITUTION:Grains pregelatinized by steaming treatment or crushed grains are once cooled, loosened and mixed with a binder. The resultant mixture is subsequently rolled to a prescribed thickness, further steamed, returned to a pregelatinized state and dried by heating. The dried grains are then subjected to finishing processing, such as cutting, roasting and seasoning, to efficiently mass-produce grain confectionery and processed grains while utilizing the shape of the grains.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing processed grains in which grains are bound together in their granular form. The present invention relates to a new method for mass producing delicious processed grains in the form of small rice cakes (kogomeraji) by minimizing the collapse of grain shapes using grains such as rice flour and millet.・It will realize a new type of processed grain using FIN, such as millet, millet (υλ), and corn, and will stimulate effective demand in the confectionery and processed food industries. Helpful.

(Conventional technology and technical issues to be solved 8) As is well known, rice grains such as rice, barley, millet, and corn are widely used as raw materials for confectionery and processed foods. For these grains, (1) the grains are ground into powder, kneaded, formed into a predetermined shape, and subjected to processing steps such as baking or steaming to produce confectionery or processed foods such as cakes, bread, senbei, and dumplings; (2) A method of preparing rice food by boiling or steaming grains into grains to turn them into alphas; (3) A method of pounding and kneading the grains that have been steamed or boiled to turn them into alphas. Processing methods such as making rice cake-like processed foods and grain confectionery (rice crackers and Snafukum E) into predetermined shapes are generally practiced.

By the way, the taste of confectionery and processed foods made from grains generally depends on whether the grains are present in the confectionery or processed food in the form of granules, or because the grains have disintegrated and amylose and amylopectin have fused together. This is due to the fact that when flour or corn flour is molded into the shape of rice grains, the taste of rice comes out (the so-called [artificial rice taste]), and when the same flour is used as raw material, Even if the food is manufactured as 1 udon 1. To゛'Strawberry noodles 1. This is clear in light of the fact that Ttonton 11 has a completely different taste.

However, in the case of conventional processing methods for cereals or processed grains listed in (11 and (3) above), the starches (amylose, amylopectin) that make up the cereals or processed grains are fused and the original grains are It has a distinct taste that has completely destroyed its original form.

However, there were restrictions on the manufacturing process that made it impossible to enjoy the variety of tastes due to changes in the form of starch. However, in the case of rice cakes called Kogome Mochi (kogomemoko), which are loved by some foodies, rice grains or crushed rice grains are scattered within the tissue, resulting in the unique flavor and texture of rice grains. Although it can be enjoyed, it has the disadvantage of being expensive because it has to be made by hand and requires a lot of time and effort.In addition, it has to be cooked one by one, so it must be ready-to-eat. In the recent trend of food consumption, we have to admit that it is too trivial to become popular as a popular food and is on the decline.

The present invention was made in view of the situation in which grains had to be unavoidably destroyed in conventional methods in order to mass-produce cereals and processed grains, and the present invention was made in view of the situation in which grains had to be unavoidably destroyed in conventional methods, and the shape of the crushed grains was changed. The technical objective is to provide a new manufacturing method that can efficiently mass-produce cereals and processed grains.

In addition, another technical object of the present invention is to maintain the grain shape of grains within the structure of cereal confectionery or processed grains, thereby producing delicious processed grains with a unique flavor and combination thereof, as well as a unique texture. The purpose is to provide grain.

Furthermore, another technical object of the present invention is to provide an unprecedented and innovative method for producing processed grains that does not destroy the grain shape of grains even when subjected to mechanical treatment. be.

(Means Adopted to Solve the Problems) The means adopted by the present inventor to solve the above technical problems are as follows.

That is, in the present invention, the grains or crushed grains that have been pregelatinized by steaming are once cooled, loosened and mixed with a binder, and then rolled to a uniform thickness.
A process method is adopted in which the product is steamed again to return to the pregelatinized state, and the pregelatinized rolled product is heated and dried, after which it is cut to an appropriate size and subjected to finishing processes such as baking and seasoning. By doing so, all of the above-mentioned technical problems can be satisfied. 1. A method for producing processed grains that binds grains together in granular form. This was achieved.

To add further notes to the structure of the present invention, the first step in the present invention is to subject grains or crushed grains to a steaming treatment to pregelatinize the converted starch of the grains and loosen the micellar structure. The grains or crushed grains used here are rice grains such as wet rice, sacred wood, barley, millet, millet, and corn, and these can be processed alone or by appropriately blending them. Of course, before being subjected to this step, the grains (crushed grains) should be pretreated as appropriate, such as washing with distilled water and soaking in water.

Next, the grains (crushed grains) that have been pregelatinized by going through the first step are first subjected to forced cooling to harden them into a dry cold rice state in the form of a dry rice grain. Adjust so that the shape is not crushed. In this case, if there is a concern that impurities may be attached to the grains, they should be removed by washing with water.

Next, a binder is mixed evenly into the grains prepared in the cold rice state. As the binder used here, a starch-based or seaweed-based edible glue is prepared in the form of a paste. When mixing this binder, it is also possible to mix in auxiliary ingredients such as sesame seeds, nuts, dried shrimp, and shredded kelp at the same time.By doing this, the taste of the final product will be better. It is possible to make various changes.

Next, the grains mixed with the binder are rolled into a sheet with a uniform thickness by a rolling means such as a roll mill. In this case, how thick should it be molded?
It shall be set as appropriate, taking into account the form of the intended final product, the type of grain selected, the average grain size, etc.

Next, the grains that have been rolled into a sheet are again subjected to a steam heat treatment to turn them into alpha.The binder mixed in in the previous process also exhibits a thickening effect due to the heating at this time, and the grains become thicker. This will bind the grains together.

Therefore, the grains steamed to a cohesive state are heated and dried in a drying chamber, cut into appropriate sizes, hardened by baking, and subjected to melanoidin reaction (meLanoI).
dine reaction) to give the grains a 'fragrance 1. The final process is to give it a flavor and then apply a flavoring liquid to it.

(Examples) Hereinafter, the specific content of the present invention will be explained in more detail by giving examples.

In this example, the following materials are used.

111, Binder (starchy paste 13χ) solution 150
g Wash the above-mentioned rice and soak it in water for about 18 hours, then drain it in a colander for 5 to 6 minutes. The building blocks that have been drained in this way are then placed in a steamer at I00.
When steamed at a temperature of 'C for 30 minutes, the rice starch becomes pregelatinized and the micellar structure loosens.

Therefore, we stored the pregelatinized building blocks in a cold storage box and
When the starch was cooled at a temperature of C for about 1 hour, the rice starch became dry and dry, with improved shape retention.

Then, the cold rice grains are further purified by washing with water.
After draining the water, mix in the binder in 111 above along with sesame as an auxiliary material.

Then, the cleaned grains mixed with a binder and sesame are passed through a well-known rolling mill and flattened into a sheet having a thickness of 4M. However, in this case, since the rice grains were hardened to a cold rice state, the rice grains were not crushed at all during rolling.

Next, when the grains of silken rice that had been hardened into a sheet by rolling were steamed with steam at 85 to 90°C for 5 minutes, the sheet-shaped building blocks were alpha-ized again, and at the same time the binder was alpha-ized. Each building block grain was glued together. The building block grain fabric thus bound into a sheet was dried in a drying room (foil) at a temperature of 70-75°C for 1 hour, and then canted into strips of 3 cm x 5 cm. After secondary drying at a temperature of 60-65°C for 2 hours, let it rest for 10 hours.

I put it on curing.

When the dough made of the above-mentioned silky rice grains was baked and flavored, the clean grains were uniformly lined up and bound together, and a fragrant rice cracker containing an appropriate amount of sesame. was gotten.

Although the method of this embodiment is generally as described above, the present invention is by no means limited to the above-mentioned embodiment, and various design changes are possible within the scope of the claims. It goes without saying that by changing the type of grain to be used and the particle size of the grain, a wide variety of product forms can be produced, and it goes without saying that this method falls within the technical scope of the present invention. do not have.

(Effects of the present invention) As explained above with reference to the examples, the method of the present invention adopts the process of first cooling the grains (crushed grains) that have been pregelatinized by steaming and turning them into a cold rice state. As a result, during the subsequent rolling process, the grain shape is maintained without being crushed, and a unique method is used in which a binder is mixed into the cold grain and the grain is rolled and then heat treated for reprinting. The processing process allows the grains to be stably bonded together.

In this way, the processed grains obtained by baking and seasoning the grains in their original state without being broken into dough can be used as rice crackers, as well as in oyster kasuri.

Various types of snack food exhibit a variety of flavors that have never been seen before, and can be said to be particularly suited to the tastes of Japanese people who value flavor.

Claims (1)

[Claims] After the grains or crushed grains that have been pregelatinized by steaming are once cooled, they are loosened and a binder is mixed in, and then rolled to a uniform thickness, and then steamed again to restore the pregelatinized state. , the pregelatinized rolled product is heated and dried, then cut into appropriate sizes and subjected to finishing processes such as baking and seasoning, which binds the grains in their granular form. Processed grain manufacturing method.